(by Shirley McNevich)
2 cups grated zucchini (peel before grating)
2 eggs
1/3 cup flour
1/4 cup fresh grated Parmesan cheese
canola oil
In a bowl add eggs--beat with a fork. Add grated zucchini, flour and grated Parmesan cheese--stir until mixed. In a frying skillet (over medium heat) add enough canola oil to cover the bottom of the skillet. Drop large spoonfuls into the skillet (make sure they don't touch)--fry until bottoms are golden brown, then flip and fry opposite sides until golden brown. Set finished fritters on paper towels to soak up extra oil.
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